Banh Cuon (Steamed Rice Rolls)

EQUIPMENT

• a whisk
• a silicone brush
• a medium-sized pot
• a medium-sized non-stick frying pan

INGREDIENTS  

Batter

• 8 oz of tapioca starch
• 8 oz of rice flour
• 6 1/2 cups of water
• 3 tbsp of vegetable oil

Filling

• 24 oz of ground pork
• 1 cup of green onions, thinly chopped
• 1 cup of cilantro, thinly chopped
• 1-2 tbsp of oyster sauce
• 1/2 tbsp of fried garlic powder
• 1/2 tbsp of granulated chicken powder, optional (contains MSG)
• 1 tsp of salt

Additional Ingredients

• some vegetable oil
• fried garlic

Peanut Dipping Sauce

• 1/4 cup of fish sauce
• 1/4 cup of water
• 2-3 tbsp of sugar
• 2-3 tbsp of lime juice
• 3 tbsp of dried red pepper flakes (or add to your desired spiciness), optional
• a handful of crushed peanuts

INSTRUCTIONS 

To make the batter:

• In a large bowl, mix the tapioca starch, rice flour, water, and vegetable oil. Whisk away any lumps until the batter becomes smooth. Note: stir this batter occasionally, especially throughout the crepe making process, to maintain a smooth batter consistency.

To make the filling:

• In a medium-sized pot, cook the ground pork over high heat. Add the salt, oyster sauce, fried garlic powder, and granulated chicken powder. Stir well, breaking up any lumps of meat. After 5-7 minutes or once the meat is cooked, add in the green onions and cilantro. Transfer the filling into a bowl and set aside.

To make the crepes:

• Heat a medium-sized non-stick frying pain over medium heat, Once the pan is hot, brush some vegetable oil onto the base of the pan. Scoop about 1/4 cup of the batter into the pan (or just enough to cover the base of the pan). Swirl the pan in a circular motion so that the batter covers the base evenly. Cover the pan with a lid and let it cook for about 25-30 seconds. Then, remove the lid and carefully flip the pan over onto a greased surface as the crepe should fall off easily.
• Repeat step 1. While you wait for the next crepe to cook, scoop some of the pork filling onto the center of your finished crepe. Sprinkle some fried onion over the filling. Fold the sides in and then roll. Transfer the steamed rice roll onto a plate. Flip the next crepe onto the greased surface.
• Repeat step 2 until the batter and filling is gone.

NOTES

This recipe makes roughly 40-50 steamed rice rolls.

ORIGINAL